Roman Chicken

Rob Foote

"A delicious chicken dish that can be made in advance and reheated"
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35 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Drizzle olive oil in sauce pan and heat to medium-high.
  2. Add chicken and brown on both sides (2 minutes per side)
  3. remove chicken and add a drizzle of oil.
  4. Add peppers, shallots, tomato's, herbs and garlic. saute until peppers are slightly wilted.
  5. Deglaze saucepan with chicken stock and white wine.
  6. add salt and pepper to taste, turn heat to medium-low and simmer until chicken is cooked through and sauce thickened.
  7. Serve 1 piece of chicken topped with sauce and veggies and your choice of sides. garnish with capers and fresh oregano.


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